1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, Italian seasoning, salt, pepper, and crushed red pepper flakes (if using), cooking for another minute until fragrant.

2. Pour in the chicken broth and add the chicken breasts. Bring the mixture to a simmer and cook until the chicken is cooked through, about 15-20 minutes.

3. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.

4. Stir in the pasta and sun-dried tomatoes (if using). Cook according to the pasta package instructions until tender.

5. In a small bowl, whisk together the half-and-half (or heavy cream) and cornstarch. Slowly stir this mixture into the soup and cook until thickened, about 2-3 minutes.

6. Finally, stir in the fresh spinach until it’s wilted and incorporated into the soup.

7. Ladle the Cozy White Lasagna Soup into bowls and top with a generous amount of ricotta, grated Parmesan, and shredded mozzarella cheese. Serve hot and savor every comforting spoonful!